Sedanini mit Ziegengouda und Zucchini

für 2

200 g sedanini | 1 weisse zucchini | 1 knoblauchzehe, in dünne scheiben geschnitten | 1 frühlingszwiebel, in feine ringe geschniiiten | 1 schuss weisswein | 100 g alten ziegengouda | zitronensaft | salz, pfeffer, tymian |
3 tomaten, klein gewürfelt


die zucchini in dünne stifte scheiden und in olivenöl anbraten, den knoblauch und die frühlingszwiebel dazugeben, den zitronensaft dazugeben und mit einem schuss weisswein ablöschen. mit salz, pfeffer, chilli und tymain würzen. die pasta al dente kochen. zucchini mit der pasta und dem geriebenen ziegengouda vermischen. mit den tomatenwürfeln bestreuen und servieren.

sf | 3.6.2010 | 5 Kommentare

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